• Journal of Applied Biological Chemistry
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• 제63권2호
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• pp.117-123
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• 2020

We examined the anti-inflammatory effect of the peel extract of the newly bred Korean apple (Malus domestica Borkh.) cultivar Green ball. To test its possible use as anti-inflammatory functional material, Raw 264.7 macrophages were treated with pro-inflammatory lipopolysaccharide (LPS) in the presence or absence of Green ball apple peel ethanol extract (GBE). Notably, up to 500 ㎍/mL of GBE did not result in any signs of inhibition on cellular metabolic activity or cytotoxicity in Raw 264.7 macrophages. Supplementation with GBE to LPS-treated Raw 264.7 macrophage significantly suppressed various pro-inflammatory responses in a dose-dependent manner, including i) nitric oxide (NO) production, ii) accumulation of inducible NO synthase and cyclooxygenase-2, iii) phosphorylation of nuclear factor-kappa B (NF-κB) subunit p65, and iv) expression of pro-inflammatory biomarker genes, including tumor necrosis factor alpha, interleukin 1 beta, interleukin 6, monocyte chemoattractant protein-1, and prostaglandin E synthase 2.

• Journal of Applied Biological Chemistry
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• 제66권
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• pp.23-28
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• 2023

코로나바이러스-19로 인한 세계적인 펜데믹 이후 면역력 강화소재에 대한 관심이 급격히 증가하고 있으므로 산업적, 건강적 측면에서 새로운 소재의 개발이 필요하다. 본 연구에서는 연자육 추출물을 소재로 선정하고 RAW 264.7 쥐 대식세포를 이용하여 면역증진 효과를 평가하였다. 연자육 추출물은 RAW 264.7 세포에서 세포 생존력에 독성을 나타내지 않으면서 nitric oxide 및 reactive oxygen species의 생산을 상향 조절하였다. 또한 연자육 추출물은 RAW 264.7 세포에서 inducible nitric oxide synthase 및 cyclooxygenase-2 발현을 크게 증가시켰다. Enzyme-linked immunosorbent assay 결과에서는 연자육 추출물의 처리가 RAW 264.7 세포에서 interleukin 6 및 tumor necrosis factor-α의 생성을 유의미하게 향상시키는 것으로 나타났다. 또한 연자육 추출물이 p65, I kappa B kinase α/β, 및 I kappa B (IκB) α의 인산화를 크게 상향 조절하고, RAW 264.7 세포에서 IκB α의 발현을 하향 조절하였다. 우리의 연구 결과는 연자육 추출물이 Nuclear factor-kappa B 신호전달 경로를 통해 면역력을 향상시킬 수 있는 잠재적인 건강기능식품 소재가 될 수 있음을 나타낸다.

• Food Science and Biotechnology
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• 제16권6호
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• pp.1041-1045
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• 2007

Heated onion juice was partitioned using the solvents hexane, chloroform, ethyl acetate, and butanol. The ethyl acetate fraction showed the strongest scavenging effect on the ABTS radical. The antioxidant activities of the ethyl acetate fraction from raw and heated onion (120, 130, and $140^{\circ}C$) were evaluated using radical scavenging assays. Radical and nitrite scavenging activities were higher in heated onion than raw onion, and the higher the temperature of heat treatment, the greater the radical and nitrite scavenging activities. Heated onion ($140^{\circ}C$, 2 hr) was more effective than raw onion, having higher DPPH radical scavenging (5.7-fold), hydroxyl radical scavenging (6.4-fold), superoxide radical scavenging (2.3-fold), hydrogen peroxide scavenging (11.8-fold), and nitrite scavenging (4.3-fold) activities. Onion increased its physiologically active materials after heating, and in this regard, heated onion can be used as biological material for the manufacture of health foods and supplements.

• 한국식품저장유통학회지
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• 제30권1호
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• pp.65-77
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• 2023

In this study, we investigated the immunological properties of six strains of Acetobacter pasteurianus through nuclear factor-kappa B/activator protein-1 (NF-κB/AP-1) transcription factor activation and nitric oxide (NO) and cytokine production in macrophages. We found that the six A. pasteurianus strains had no significant inhibitory effect on the cell viability of RAW-Blue^TM cells at the concentration of (25, 50, 100 CFU/macrophage). The production of NO and cytokines (TNF-α, IL-1β, and IL-6) showed different abilities of immune activation for each strain, and it was 0.7 to 0.9 times higher than that of the LPS (100 ng/mL, v/v) positive control and 7 to 8 times superior to that of the negative control group. To explore the underlying mechanism, we evaluated the mRNA expression of pro-inflammatory genes. Consequently, we found that inducible nitric oxide synthase (iNOS) and cyclooxygenase (COX)-2 expression including genes expression of cytokines were elevated by the six A. pasteurianus treatment. These results suggested that the six strains of A. pasteurianus have an excellent industrial application value as a functional material for the purpose of enhancing immune function.

• 한국식품과학회지
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• 제19권2호
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• pp.102-106
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• 1987

젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를 $60^{\circ}C$, $70^{\circ}C$ 및 $80^{\circ}C$에서 추출하여 젤라틴을 생산하였다. 생박돈피에서 생산된 젤라틴은 추출온도에 상관없이 젤 강도가 탕박돈피로부터 생산된 것보다 우수하였다. 또한 수율도 생박돈피에서 높았다. 추출온도가 증가함에 따라 젤 강도와 점도는 감소하였고 색깔이 짙은 젤라틴이 생산되었다. 전기영동상으로 비교하여보면 추출온도가 증가할수록 고분자물질이 감소하였으며, 돈피젤라틴(type A)이 type B젤라틴에 비해 훨씬 복잡한 분자구조를 보여주었다.

• 한국식품위생안전성학회지
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• 제27권2호
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• pp.146-151
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• 2012

본 연구에서는 분자생물학적 방법을 통한 식육추출가공품의 사용원료 확인을 위해 효율적인 유전자 추출 방법을 검토하였다. 가공식품의 원료성분 확인을 위하여 종 특이 프라이머를 이용하였으며, 대상 식품원료로는 소, 돼지, 닭을 주원료로 가공된 식육추출가공품 13종을 선정하였다. 선정된 시료는 제품유형에 따라 액상, 소스, 분말류로 구분하고 원심분리 등의 전처리를 추가하거나 추출유전자의 증폭을 위하여 Whole Genome Amplification (WGA)를 실시한 뒤 유전자증폭 후 전기영동하여 예상되는 PCR 산물의 생성유무를 확인하였다. PCR을 실시한 결과 액상형태 식육 추출가공품의 경우에는 1 ml을 취하여 원심분리 과정을 통해 유전자를 추출 하였을 때 사용원료 확인이 가능하였으며, 소스형태 식육추출가공품의 경우 유전자 추출 후 WGA 과정을 추가로 시행하여야 사용원료확인이 가능하였다. 분말형태 식육추출가공품의 경우에는 추가의 전처리 과정이나 WGA 과정이 필요하지 않았다. 본 연구에서 검토된 유형별 유전자추출법은 식육추출가공품의 유전자추출을 통한 사용원료확인이 가능함을 확인하였으며, 향후 식육추출 가공품 중 사용원료의 진위여부 판별에 활용이 가능할 것으로 판단된다.

• 한국수산과학회지
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• 제47권6호
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• pp.757-764
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• 2014

Many researchers have studied algae as a source of material having potential biological activities, not least because many marine algae extracts have strong antioxidant properties. In this study, we investigated the anti-inflammatory effects of Pyropia yezoensis extract (PYE) on RAW 264.7 cells by measuring nitric oxide (NO), reactive oxygen species (ROS), superoxide dismutase (SOD), catalase activity, inducible NOS (iNOS), cyclooxygenase-2 (COX-2), nuclear factor-kappa B (NF-${\kappa}B$), interleukin-$1{\beta}$ (1L-$1{\beta}$), and tumor necrosis factor-alpha (TNF-${\alpha}$). PYE decreased the production of intracellular ROS dose-dependently and increased SOD and catalase activity in lipopolysaccharide (LPS)-stimulated RAW 264.7 cells. PYE significantly suppressed the production of NO and reduced the expression of iNOS, COX-2, and NF-${\kappa}B$. PYE treatment also inhibited the production of IL-$1{\beta}$ and TNF-${\alpha}$ significantly and reduced the phosphorylation of Akt and MAPK significantly in LPS-stimulated RAW 264.7 cells. These results suggest that PYE has potential anti-oxidant and anti-inflammatory activities.

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.1
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• pp.96-98
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• 2003

1. Standard and regulations for functional food evaluation cases form overseas (1) Japan For food function indication, Food Nutrition Improvement Act was amended in September 1991 and they managed functional food after setting specific health food in one of classification of special functional foods. For manification of raw material usage, the classification of health functional foods was performed by their application on: the control of internal organ status, cholesterol, blood pressure, mineral absorption, and prevention of dental caries. (omitted)

• 한국식생활문화학회지
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• 제18권4호
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• pp.346-355
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• 2003

The purpose of this study was designed to analyze the food preference and behavior on food away from home between Korean, Japanese and Chinese. The sample was selected each 200 people who were waiting departure in duty free zone, Incheon International Airport. The survey was developed by researcher and it consist of four parts that demographic characteristic, preference food material, preference cooking method and behavior on food away from home. As a result of the study, korean preferred soup, pork and raw vegetable and dine out with their family. Japanese preferred soup, beef, salad and dine out by themselves. Chinese preferred meat, fish, sauteed vegetable, and dine out with their family. When they were dine-out, Korean frequently ate Korean food, Fast food, Japanese food and Chinese, however Japanese frequently ate Japanese food, Chinese food and Italian food. Chinese frequently ate Chinese food and Fast food. Korean were sensitive of food price, but Japanese were sensitive of food taste and Chinese were sensitive of new experience and taste.

• 한국식품위생안전성학회지
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• 제22권4호
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• pp.288-293
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• 2007

작업장 내 공기오염의 중요성을 평가하기 위하여 신선편이채소 작업장 내 실내 공기와 제품에서 검출되는 미생물 종류 및 수준을 조사하고 양배추 생산작업을 대상으로 관련된 작업공간의 공기 미생물, 작업설비 및 세척수, 원료 및 제품에 대하여 미생물 실험을 실시하였다. 실내 공기 중의 미생물은 air sampler를 이용하여 1000 L의 공기에서 부유균을, plate count agar를 이용하여 낙하균을 각각 8 회 포집하여 분리하였으며 그 외 장비와 제품에 대한 미생물은 총균수 측정 후 colony를 분리하였으며 분리된 균은 Vitek (R)2 compact system으로 동정하였다. 부유균과 낙하균의 총균수준은 각각 $10^2-10^3CFU/m^3,{\sim}10^1CFU/plate$, 또한 원료, 생산라인 및 최종제품에서 검출된 총균수준은 각각 $10^3CFU/g,{\sim}10^4CFU/cm^2,\;10^4CFU/g$수준이었다. 동정결과 생산과정의 여러 검체에서 공기미생물과 같은 균종이 검출되어 공기 미생물이 제품의 오염에 영향을 줄 수 있는 가능성을 보여주었다.